Creamy Chicken Pot Pie Soup Potbelly Recipe
This Chicken Pot Pie Soup Potbelly Recipe is a warm, creamy bowl of comfort packed with chicken, potatoes, peas, and that signature crust topping.
Ingredients
- 3 tablespoons butter
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 tablespoons all-purpose flour
- 1 russet potato peeled and cubed
- 3 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked chicken breast shredded (or use Rotisserie Chicken for convenience)
- ½ cup frozen peas
- ½ cup frozen corn
- Salt and black pepper to taste
- 1 refrigerated pie crust baked and crumbled for topping
Instructions
Step 1: Sauté The Veggies
- In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–6 minutes. Stir occasionally to keep them from browning too much.
- Tip: Dice the veggies evenly so they cook at the same rate.
Step 2: Make The Roux
- Sprinkle in the flour and stir well to coat the vegetables. Cook for about 1 minute, just until it starts to smell a bit toasty. This step helps thicken your soup later on.
Step 3: Add Potatoes And Broth
- Pour in the chicken stock slowly while stirring. Add the diced potatoes, bring everything to a simmer, and cook for about 12–15 minutes or until the potatoes are fork-tender.
Step 4: Add Cream And Chicken
- Lower the heat and pour in the heavy cream. Stir in the shredded chicken, peas, and corn. Simmer for another 5–7 minutes, just until everything is heated through and well combined.
Step 5: Season And Serve
- Season with salt and pepper to taste. Spoon the soup into bowls and top each one with a handful of pie crust crumbles.
- That first bite with creamy soup and crispy pie crust? Absolutely worth the wait.